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I got the same error message. I'm also on Firefox. So, +1 for ACT.

I was lucky enough to taste some of Pete's JAO the other night - WOW that stuff is amazing. Seriously good! I will be making some for sure.

Hi Zizzle, I've loved reading this topic :) I've been wondering about a few things: how does the brewbot prevent dough-balls when mashing in? Is it a simple underlet, and does the brewbot stir the mash? If no stirring, are temperature gradients in the mash a problem? Thanks!

Dunno, I've still got to drill in the tap and build a mash tun... and I'm very busy organising a mate's wedding (I'm best man so there's lots for me to do). Maybe a month?

Thanks everyone for all the great advice! I cut it with 1mm disks, I needed two disks cos I slipped and buggered up the first one, then I took it easy with the second disk and it all went well. And yes I wore ear-protecters, so I can still hear the dogs next door barking.... maybe I should...

Just out of interest, what would be the best way to cut a large round hole in the top end of a cylindrical stainless steel container with a capacity of 50 litres?

The Woden / Phillip one is on the south side of Hindmarsh Drive, behind KFC, near the FSW shoe shop and the fire station. Yes it does matter. Non-food grade plastic can leech toxic chemicals into your wort.

It's called Dipel and it works great against caterpillars, and it's all-natural :-) Get it at any nursery/plant shop, or at Bunnings.

And how much water did you use? Some cans are designed to be made up to 23 litres, some a lot less (e.g. only 15 litres). Check the instructions on the can to see if you diluted it too much.

I harvested my first flowers at the weekend, there are plenty of unripe ones still on the plant. Now that I've seen flowers ripening I know that as well as feeling drier the ripe ones also go a paler green which can be seen from the ground, even when the flowers are high up.

I'm still newish to all this but I've heard that it's easier to cool it before pitching (because the fermentation reactions in the yeast generate warmth), so maybe you could have cooled it more easily first and then pitched once it was down to 20 degrees. Apparently a lower starting temperature...

I made a ginger beer kit with added real ginger just before Christmas. Like you, I just chucked the yeast in. It took a couple of days to start bubbling, but then it bubbled really well for at least a week before gradually slowing down. So don't worry, it'll probably start soon. My final...

No bubbles.. you mean the beer was flat? Did you add 5g sugar to each longneck when bottling? Were the caps on tight?

Has anyone got a close-up photo of what a cone looks like at the right time to harvest it? My second-season plant is enormous, it reached top-of-roof height a couple of months ago so I trimmed the tips and it put out lots of side shoots. It's had flowers on it for quite some time now. I...

When I got my set of equipment to get started on kit brewing, there was a tube thingy with a spring-loaded valve included. It fits under the fermenter tap and is for filling bottles without aeration. The first time I used it I was frustrated by how slowly the beer filled the bottles, so I...

This weekend I tried some beer I'd saved from a couple of brews I did 6 or 7 months ago. The beer has gone flat and I think it may look a bit darker than it used to be. When I originally drank the beer (2 months after bottling) it had the right amount of fizz. Could it be that the caps were...

Great links, thanks. So the yeast needs oxygen to multiply, then switches to anaerobic for fermentation. Cool.

I've heard that normal white supermarket suger shouldn't be used for the main fermentation. Is it OK to use it for priming the bottles for secondary fermentation? Will it have a noticable effect on the taste?

Why does all the advice say to stir the wort lots to get plenty of oxygen in it? Yeast ferments in an anaerobic process, which means it does it without oxygen. Isn't this a contradiction?

Gotta love the Ruddles! Other great Pommie beers not pictured above include Bishop's Finger by Shepherd Neame, and anything by Samuel Smith - especially their Tadcaster Porter and their Nut Brown Ale.